![]() Bacon Maple BarĪ staple in the Portland dining scene, Voodoo Doughnut has been serving outrageous creations 24 hours a day for nearly a decade: Toppings have ranged from Cap’n Crunch cereal to a NyQuil glaze (an option quickly quashed by health officials). Owner Nong Poonsukwattana has since expanded to brick and mortar locations in Southeast and Southwest Portland and has added even more Thai food specialties to her menus. At the eponymous Nong’s Khao Man Gai, succulent poached chicken and rice come wrapped in butcher paper, along with a soybean sauce infused with concentrated garlic, ginger and Thai chili heat, and simple, brothy soup. One of Portland’s favorites started out selling just one signature dish: khao man gai, a Thai street-food staple that’s as simple as it is delicious. Also available at Portland Farmers Market at PSU on Saturdays. Dubbed a “hangover cure” by Esquire, this one’s worth the sometimes lengthy wait at the original Alberta location, Lloyd, Southeast Division or NW 23rd. ![]() ![]() The pièce de résistance: a towering sandwich stacked high with buttermilk-fried chicken, a fried egg, cheddar, bacon and sausage gravy. The Reggie Deluxeįrom its humble farmers’ market beginnings to a full-blown biscuit empire, Pine State Biscuits has garnered a serious reputation for hefty North Carolina-style butter biscuits and creative fillings. For restaurants with a view, use this guide, and you can find a list of the top African restaurants here. If you’re looking to brunch ( brunch is big in Portland) though it’s likely you’ll find a line or a waitlist, but the food and experience are worth it. Our Portland for Foodies article lists some of the meals and bites around town that have garnered great reviews. Start your search for the top spots with certain criteria in mind. The Alberta store is larger but you’ll probably wait there, too.That’s a tough one! Portland is a food city with a ton of great dining options. Seating is extremely limited here on Belmont, and you should be prepared to wait in line, perhaps a long time, unless you arrive early in the morning. They still operate there on Saturdays, and now there are two sit-down restaurants. Pine State Biscuits was born as a stand at the Portland Farmers Market a few years ago. Coffee is by Stumptown, the OJ is organic, and the chocolate milk comes from a local chocolatier. There’s even a corn dog made with Otto’s Kitchen andouille. Sides include crispy, real hash browns, black-eyed peas, and over-the-top creamy grits grown in Oregon. Other sandwiches include things like house-made apple butter, fried green tomatoes, and braised collard greens (not on the same sandwich!), and there’s shiitake mushroom gravy for sausage-frowners. The signature Reggie Deluxe fills the biscuit halves with juicy fried chicken, bacon, a fried egg, sausage gravy, and cheese, and it’s as deliriously good to eat as it sounds. You can have yours with some local honey or marionberry jam, and that sounds just fine to us, but we especially love the sandwich extravaganzas. Pine State Biscuits is a minuscule eatery in Portland where you’ll find biscuits plain and fancy. So how did quality biscuits find their way to Oregon? Our cravings have, until now, been satisfied in Dixie, where folks are apparently born with the talent. This is too bad because we really love biscuits. We fancy ourselves pretty fair home cooks, but superlative biscuits have always eluded us (as well as, in our experience, our Northern compatriots).
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